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Nama Chocolate (ROYCE’ Copycat Recipe)
- 400 g good quality dark chocolate (70% cacao) (Semisweet for less bitter taste) (14 oz)
- 200 ml heavy (whipping) cream (38% fat) (¾ cup + 1 Tbsp)
- 1 Tbsp liqueur of your choice (optional; I use Brandy. Adjust the amount according to your liking.)
- Dutch-processed cocoa powder (You can buy on Amazon; to coat the chocolate)
Gather all the ingredients.
With a sharp knife, chop the chocolate into smaller pieces so that they will melt faster and more evenly.
Line an 8" x 8" (20 x 20 cm baking dish with parchment paper. Choosing the right size tray is important for the height of chocolate (If you use a bigger tray, the chocolate will be flatter).
Add the heavy cream into a small saucepan and bring it to ALMOST boil over medium heat. Whisk to evenly distribute heat and keep an eye on the cream.
When you see small bubbles around the saucepan, remove from the heat.
Add the chocolate into the heavy cream and stir to combine with a silicone spatula.
Mix the chocolate and cream and make sure there is no lump. The chocolate should be completely smooth.
If you like, add liqueur of your choice.
Pour the mixture into the prepared baking dish and smooth the surface with the silicone spatula.
Tap the baking dish onto the counter a few times (to make sure the chocolate is evenly distributed). Refrigerate until firm, about 4-5 hours.
Remove the chocolate from the baking dish.
Cut the excess chocolate around the edges to have nice sharp corners.
Warm up the sharp knife with a hot towel, and cut the chocolate into 1” strips. Make sure to clean/warm the knife before each cut to achieve a nice sharp cut.
Depending on your baking dish, the 4 sides of the chocolate may not look good (mine has curved edges and corners). If that's the case, save these chocolate pieces for yourself to enjoy.
Then cut the strips into cubes. Remember to clean/warm up the knife before each cut.
Sprinkle the cocoa powder on the top. Optionally, if you prefer all sides to have cocoa powder, you can dip in cocoa powder to coat all sides.
Serve Nama Chocolate on a plate, or put it in a box as a gift. If the chocolate just came out of the refrigerator, I recommend waiting for 5-10 minutes before serving so it's soft enough to melt in the mouth instead of chilled and hard chocolate.
Keep in the airtight container and store in the refrigerator for up to 4 days. Or you can freeze the chocolate for up to a month.
IMPORTANT: PLEASE READ BEFORE MAKING!
- Separation (oil came out of the chocolate) happens when you get the chocolate too hot. Dark chocolate should never be heated above 120 ºF (Milk chocolate and white chocolate should never be heated above 110 degrees F). When chocolate gets too hot, the cocoa butter separates from the solids, and there is no way to salvage it (although you can bake with it and it tastes fine). The best way to prevent separation is to stir the heavy cream frequently. Since we're not using a double boiler in this recipe, make sure you do not bring the heavy cream to a full boil. Remove from heat as soon as you saw bubbles around the edges of the saucepan.
- Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). It happens all the sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate. Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can "seize" the chocolate melting process.
- To learn more details and how to fix the overheated or seized chocolate, please read here.
- The ratio of heavy whipping cream and chocolate should be 1:2. Please do not replace chocolate with white chocolate for this recipe. The ratio is not the same.
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